Penne alla puttane d'elba

Ingredients

Directions

½ lb young zucchini, -- sliced : paper thin

: paper thin

12 lg leaves basil, -- torn in

: half

1 lb overripe tomatoes, roughly : chopped, -- retaining seeds ½ c extra virgin olive oil

2 TB giant capers, rinsed -- of : salt and drained

¼ c tiny black olives

: Juice of ½ lemon

2 TB crushed red pepper flakes

2 TB kosher or sea salt

1 lb dried penne pasta,

: preferably Italian

In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool place

½ hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt. Drop penne in and cook according to package instructions until ?al dente@, about 10 to 12 minutes. Drain pasta in colander and add pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve immediately.

This dish is not served hot!!

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5679 ~0500